Super Fudgy Homemade Brownies

$3.93 recipe / $0.44 serving
by Beth - Budget Bytes
4.73 from 18 votes
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These are some seriously fudgy brownies, guys. Like, if you’re not really into chocolate, you might want to just skip this one because these homemade brownies are about as close as you can get to fudge while still being a brownie. Consider the lines blurred. But if you like ’em thick, rich, fudgy, and moist, these are the brownies for you!

P.S. Did I mention that you can make these incredible brownies in just one bowl? Yeah, they’re easy AND delicious!

A stack of fudgy homemade brownies.

Fudgy Brownies vs. Cakey Brownies

There are two main camps when it comes to brownies: fudge brownies and cake brownies. Fudge brownies are dense, chewy, and rich. Cakey brownies are lighter and fluffier, and just more cake-like in texture. I’m definitely all about those fudge brownies, so that’s what we have here. But not just any fudge brownies, SUPER fudgy brownies.

How to Make Brownies Fudgy

The secret to making moist, fudgy brownies is all in the type of fat you use and how you use it. Butter offers the best flavor for brownies, but because it’s solid at room temperature, adding a little cooking oil in addition to the butter helps keep the brownies extra soft and moist as they cool.

Using melted butter instead of cold butter also helps keep the brownies extra rich and fudgy. When solid butter is creamed together with sugar, it aerates the batter creating a light cake-like texture in the brownie. Melted butter can’t trap air in the same way, resulting in a dense, rich brownie.

What Type of Chocolate to Use for Homemade Brownies

This recipe calls for chocolate in two forms: unsweetened cocoa powder and chocolate chips. I used a generic cocoa powder because I wanted to make sure these brownies would still be excellent even on a budget (they are), but if you have room in your budget for a higher quality cocoa powder, your brownies will only get better.

As for the chocolate chips, you can choose just about anything. Semi-sweet, dark, mint, peanut butter, large, small, whatever. Anything goes when it comes to the chips! This is a great way to use up leftover chips that you might have in your pantry. ;)

Homemade brownies scattered on a surface, from above.
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Super Fudgy Homemade Brownies

4.73 from 18 votes
These super fudgy homemade brownies are thick, rich, extra-chocolatey, and super moist. They're the ultimate homemade fudge brownie!
Side view of a stack of fudgy homemade brownies.
Servings 9
Prep 15 mins
Cook 40 mins
Total 55 mins

Ingredients

  • 12 Tbsp butter (salted) ($1.32)
  • 2 Tbsp cooking oil ($0.08)
  • 3/4 cup unsweetened cocoa powder ($0.42)
  • 1 1/4 cup granulated sugar ($0.20)
  • 2 large eggs ($0.42)
  • 2 tsp vanilla extract ($0.56)
  • 1/4 tsp salt ($0.01)
  • 3/4 cup all-purpose flour ($0.05)
  • 1/2 cup chocolate chips ($0.83)

Instructions 

  • Preheat the oven to 350ºF. Melt the butter in a large bowl in the microwave (or in a saucepot and then transfer to a bowl).
  • Add the cooking oil and cocoa powder to the melted butter and whisk until smooth.
  • Whisk the sugar into the chocolate mixture until evenly incorporated, then whisk in the eggs, vanilla extract, and salt.
  • Stir in the flour until it forms a thick batter. Finally, fold in the chocolate chips.
  • Prepare an 8×8-inch baking dish by coating it with butter or non-stick spray, then laying in a piece of parchment paper (the paper does not need to cover all sides of the dish). Add the brownie batter to the prepared dish, then spread it out evenly.
  • Bake the brownies in the preheated oven for 40 minutes. The brownies will be quite soft and moist, even when fully baked.
  • Remove the brownies from the oven and let them cool for 10 minutes before lifting them out of the baking dish. Slice into nine pieces and serve.

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Nutrition

Serving: 1brownieCalories: 374kcalCarbohydrates: 44gProtein: 4gFat: 22gSodium: 205mgFiber: 3g
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A hand holding a stack of super fudgy homemade brownies.

How to Make Fudgy Homemade Brownies – Step by Step Photos

Butter in a bowl

Preheat the oven to 350ºF. Melt ¾ cup (12 Tbsp, or 1.5 sticks) butter in a large bowl. I use a microwave, but you can also do this in a saucepot and then transfer it to a bowl.

Cocoa powder added to melted butter.

Whisk ¾ cup unsweetened cocoa powder and 2 Tbsp cooking oil into the melted butter until smooth.

sugar added to the butter and chocolate.

Whisk 1 ¼ cup granulated sugar into the butter and cocoa mixture.

Eggs and vanilla added to batter in the bowl.

Whisk two large eggs, 2 tsp vanilla extract, and ¼ tsp salt into the batter.

flour added to the bowl of brownie batter.

Stir ¾ cup of all-purpose flour into the brownie batter until evenly combined.

chocolate chips being added to the brownie batter.

Fold ½ cup chocolate chips into the brownie batter.

Brownie batter in the prepared baking dish.

Coat an 8×8-inch baking dish in butter or non-stick spray, then lay parchment paper in the dish (it doesn’t need to cover all sides, it just makes it easy to lift the brownies out of the dish). Transfer the batter to the prepared baking dish and spread it smooth.

Baked brownies in the baking dish.

Bake the brownies in the preheated 350ºF oven for 40 minutes. The brownies will be very soft and moist when hot, so let them cool for 10 minutes before removing them from the dish.

sliced brownies on a piece of parchment paper.

Once the brownies are slightly cooled, you can use the parchment to lift them out of the baking dish. You can cut them while still warm (they will still be quite soft) or let them cool even further for cleaner cuts.

Side view of a stack of fudgy homemade brownies.

Enjoy all that fudgy brownie goodness! 🤤

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  1. Just curious, if I were to double and put in a 13×9, how would I adjust the baking time? Also, using a glass baking dish, would you recommend adjusting the temperature, maybe lower?

    1. Baking a double batch in one dish may work with some tweaking — but I hesitate to give you any specific instructions that may not be successful. While all the batter would fit in the 13×9 baking dish, it would create a much thicker brownie than the ones we made in the tested recipe, which means yours may not cook adequately in the same amount of time or at the same temperature as this recipe. I would suggest one of a few things:
      — cooking the batter in batches using an 8×8 size pan (the batter can be refrigerated for 1-2 days)
      — or, using a pan that would give the brownies a similar thickness, like a cookie sheet, and adjusting the bake time as needed
      — splitting the batter between 2-3 smaller pans of a similar size (to each other as well as the 8×8 pan used in the recipe) like 9in. metal cake pans,

  2. Easy peasy and delicious with ingredients you probably already have in your pantry. Seriously, I’ve looked for a good brownie recipe for years. One I tried was a major disappointment and the others were too complicated and time-consuming to even bother with.

    This is an actual excerpt from one brownie recipe I found: “Add one-third egg mixture to reserved chocolate mixture and stir to combine with a spatula. Fold in remaining egg mixture in 2 batches. Sift in flour in three parts…” Um, how about NO. Not happening. These are brownies people, not the next covid vaccine formula.

    Beth sticks to the basics and nails this recipe. My only problem is I eat too many in one sitting and make myself sick to the stomach. Give this recipe a try; you won’t be disappointed.

  3. These were so quick and easy to make, I had all the ingredients hanging around already, and they turned out just as expected and described. We all found them totally delicious, both in terms of flavour and texture. Will try them with walnuts next time.

  4. These were so incredibly good. They are definitely rich but not too rich like fudge. I will be making them again this weekend for a family get-together!

  5. Mine taste delicious, but no shiny/crackly top of any kind like yours–any idea what I did wrong?

    1. It could have something to do with temperature. Use an oven thermometer to verify temp and ensure you aren’t opening the door during the bake. Leaving it open, even for ten seconds, can change the temperatures by 50 degrees. XOXO -Monti

  6. These are amazing. I kind of wish I never discovered them because I want them all the time!!

    1. I so agree!!!! I’ll never make another recipe or be able to forget about these lol

  7. Just curious if you’ve tried it with a flax egg instead of real eggs – food allergies in our house!

    1. You’d probably need to double it, but I’d really need to test it first before offering a concrete suggestion.

  8. These had an amazing flavor! I would suggest baking them for less than 40 minutes though. I took mine out at 35 minutes and they were slightly tinged at the edges–next time I’ll take them out at 30.

  9. If I could give zero I would these came out burnt and rock hard total waste of supplies.

  10. These are incredible and they were so ludicrously easy to make. I will certainly be making them again and again.

    Sidenote: would you consider adding weights to your measurements for the baking recipes? I love baking by weight as it makes things so much easier (and tidier)! Thank you for considering!

    1. This is the reason I have a Google Home Assistant in my kitchen… “Hey Google, what is one cup of flour in grams?”
      Siri and Amazon Echo should work too :) really worth it when you got both hands busy/dirty!

  11. Made these tonight (because its been a WEEK and its only Tuesday) and they really satisfied the craving for a rich chocolate dessert. Super easy with ingredients I always have on hand. Beth, you never disappoint.